09 February 2008

This is definitely a favorite. I got the recipe from my sister Coco, she gave me a cool little recipe book in which you could write your own recipes, and she had written this one in before giving it to me (I still have it, even though the pages are grease-marked and are falling out, it rocks). I only modified the recipe to make into balls rather than in cups, and it is amazing.

Deceptively easy, which seems like it would be rather average, but oh no. These little suckers are addictive; thanks to the uneven crumbles of the graham crackers, the texture is smooth-yet-crunchy. Just enough buttery nutty goodness with sweet and chocolate. They are the closest thing to actual Reese's Peanut Butter Cups that I have ever come across, and this is one of my signatures, as simple as it is. I make these all the time, for any function (parties, potlucks, baptisms, Christmas, whatever). It still remains my most requested recipe. So here you go, everyone who has ever asked (and those that are first timers). My Famous Peanutbutter Balls. Enjoy, and try to keep the recipe to yourself :)

Peanut Butter Balls

Ingredients:

2 c. crushed graham crackers

2 c. powdered sugar

2 c. peanut butter (creamy or chunky, your choice)

1/4 c. butter (barely melted in the microwave)

Dipping chocolate

Mix together the first 4 ingredients as you would a pie crust. Chill in the fridge for at least 1 hour.

Melt the dipping chocolate. Roll peanut butter mixture into small balls, and dip into the chocolate. Allow to set on wax paper. Chill until served.

27 comments:

You know, I make these in bar form quite often...WHY didn't I ever think of making balls out of them? Great idea! And you're right about the flavor--closest thing to Reese's PB cups. Ever. People go nuts over them. I think you could use them to bribe people, lol. Just offer them one at a time, and they'll do almost anything for another.

Patricia - by dipping chocolate yes, I mean the non-tempered; a cocoa base with an oil, you can just melt it on the stovetop or in the microwave, and you're good to go. Although I have used semi-sweet chocolate in the past, if I have the time to temper it.

Nico! Good to see you on here! First of the family with the balls to post on my blog, you rock :)

I just saw this recipe and made them tonight. a success! I just have one comment, and one question. The comment is about the chocolate, it might be good to mention the quantity of baking chocolate necessary, for those who aren't old pros in the kitchen. I HALVED this recipe, used a whole bar 100 grams of baking chocolate and just squeaked by. The comment is, how do you - or what tool do you use - transfer the choc.covered balls to paper with the least amount of wasted chocolate? Thanks for a great and easy recipe that I will use again, and probably again and again

Since you have to keep these chilled until served you can't really package and give as a gift can you? Or would you chill them until set and then you could take them out of the fridge and they would be fine?

Hi Jessica! Sorry about the lack of a measurement for the dipping chocolate - it's hard to gauge? Sometimes I use a ton, sometimes not too much. Depending on the thickness of the chocolate and PB balls. Or that's my excuse anyway :) And I use a regular old fork for dipping, and tamp it on the side of my dipping bowl of chocolate before setting down to set, which helps to use less chocolate, too.

Dre - I keep mine in the fridge, but mostly just so they keep for awhile! It's one of the first recipes I make for my holiday treats, and that way I'm insured that they make it several weeks 'til Christmas. They should ship fine at room temperature, I'd imagine they keep a week at least. Hope that helps!

About Me

About This Blog

Cast sugar: (n.) Sugar that has been poured into molds and set. This technique produces sturdy pieces, and is almost always used for the base and structural elements of sugar showpieces.

I'm exploring the world of cooking from my home in Middle America, and from several aspects: baking, cooking, restaurant reviews, and notes on regional foods when I'm lucky enough to travel. My hope is for this blog to serve as a sturdy base for me to better develop cooking, baking, and foodie skills.